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Vegan Lemon Blueberry Lavender Cake Recipe

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4.3 from 3 reviews

This Vegan Lemon Blueberry Lavender Cake is a light, fragrant, and beautifully flavored layered cake perfect for special occasions or a delightful treat. Infused with culinary lavender and fresh lemon zest, and studded with juicy blueberries, this cake is moist and tender, complemented by a smooth vegan lemon frosting. The recipe uses aquafaba to achieve a fluffy texture without eggs, making it entirely plant-based and suitable for vegans.

  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings

Ingredients

Cake Ingredients

  • 1 1/4 cups unsweetened soy milk
  • 1 tablespoon dried culinary lavender
  • 1/2 cup aquafaba (liquid from a can of chickpeas)
  • 8 tablespoons (1/2 cup) vegan butter, softened to room temperature
  • 1/2 cup neutral flavored oil (grapeseed, vegetable, or canola)
  • 1 1/2 cups granulated sugar
  • 1 tablespoon freshly grated lemon zest
  • 1 tablespoon pure lemon extract
  • 2 teaspoons pure vanilla extract
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries, plus more for decorating

Frosting Ingredients

  • 1 1/2 cups vegan butter, barely softened
  • 4 cups powdered sugar, plus more as needed
  • 2 tablespoons fresh lemon juice
  • 2-3 tablespoons unsweetened soy milk
  • 2 teaspoons pure vanilla extract
  • Optional: few drops purple food coloring
  • Optional: 1/2 cup blueberry jam

Instructions

  1. Make Lavender Milk: Heat the soy milk in a small saucepan over medium heat until just simmering. Remove from heat and add the dried culinary lavender. Let it steep for 25 minutes, then strain the milk through a fine strainer to remove and discard the lavender. Allow the milk to cool completely before using it in the cake batter.
  2. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease three 6-inch cake pans and line the bottoms with parchment paper rounds to prevent sticking. Alternatively, use two 8 or 9-inch round cake pans if making a double layer cake.
  3. Whip Aquafaba: Drain chickpeas from the can and measure out 1/2 cup aquafaba. Using a hand mixer on medium-high speed, whip the aquafaba for about 1 minute until light and foamy, but not to soft peaks. Set aside.
  4. Mix Wet Ingredients: In a large bowl, beat the softened vegan butter, neutral oil, granulated sugar, and lemon zest with a handheld or stand mixer on medium speed until light and fluffy, about 3 minutes. Add lemon and vanilla extracts and beat until combined.
  5. Combine Batter: On low speed, gradually mix in the cooled lavender milk and whipped aquafaba. In a separate bowl, sift together the cake flour, baking powder, and salt, then slowly add to the wet mixture. Mix on low speed just until blended, about 1-2 minutes, scraping down the sides as needed. Do not overmix. Fold in fresh blueberries gently.
  6. Bake the Cake: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on wire racks for 5-10 minutes, then loosen edges with a knife and invert onto racks to cool completely. Remove parchment paper.
  7. Make the Frosting: Using a mixer, beat the vegan butter until light and fluffy, about 2 minutes. Reduce speed and add 2 cups powdered sugar, lemon juice, and vanilla extract, beating on low then medium speed until creamy. Add remaining powdered sugar and beat again until smooth and fluffy. Adjust consistency with soy milk if frosting is too thick or add more powdered sugar if too thin. Add purple food coloring if desired.
  8. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread frosting evenly on top and optionally spread a thin layer of blueberry jam over the frosting. Add the second cake layer and repeat with frosting and jam. Add the third layer, frost the sides, and decorate with fresh blueberries, lemon slices, and a sprinkle of lavender if desired. Serve and enjoy!

Notes

  • Do not overwhip aquafaba; it should be foamy but not to soft peaks.
  • Make sure lavender milk cools completely before adding to keep batter consistency intact.
  • Use cake flour for a tender crumb; all-purpose flour can be substituted but may result in a denser cake.
  • For a double-layer cake instead of three layers, use two 8 or 9 inch pans and adjust baking time accordingly.
  • Optional purple food coloring adds a lovely tint to the frosting to complement the blueberries and lavender.
  • Blueberry jam adds extra flavor and moisture but can be omitted if preferred.
  • Store leftover cake covered in the refrigerator for up to 3-4 days.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://dishiary.com/vegan-lemon-blueberry-lavender-cake-recipe/